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Chipotlé-Orange Roast Turkey Breast
2
3
⁄4 pounds bone-in
turkey breast half
with skin
1
⁄2 teaspoon salt
1
⁄4 teaspoon black
pepper
3 tablespoons orange
marmalade
2 chipotlé chiles in
adobo sauce, finely
chopped
1 clove garlic, sliced
1
⁄2 orange, thinly sliced
1
⁄3 cup water
Rub bone side of turkey with salt and black pepper.
Loosen skin from breast.
In small bowl, mix marmalade and chipotlé chiles.
Rub 1 tablespoon of the mixture over the breast
under the skin. Place garlic and orange slices
between skin and breast. Place skin-side up in broil
pan. Pour water into pan around turkey. Cover with
aluminum foil. Bake with oven rack in down
position in lower slots of oven (Position D on
page 8) at 325°F for 45 minutes.
Remove aluminum foil. Brush remaining marmalade
mixture over turkey skin. Bake an additional 20 to
40 minutes, or until temperature in thickest part
of meat is 170°F. If skin is over-browning, cover
loosely with small piece of aluminum foil. Let stand
10 minutes before serving.
Yield: 6 servings.
Per Serving: About 280 cal, 37 g pro, 9 g carb,
10 g total fat, 3 g sat fat, 90 mg chol, 340 mg sod.
2
1
⁄2-